Chicken Pot Pie with Biscuits

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When you want comfort food, Chicken Pot Pie with Biscuits is the answer! It has a creamy filling loaded with carrots, peas, and shredded chicken, then it’s topped with flaky canned biscuits and garlic butter. This dish is perfect for busy weeknights and comforting on cold winter days.

White baking pan filled with biscuits and chicken pot pie.

Looking for other hearty meals? Try our chicken alfredo bake, meatball casserole, or chili cornbread casserole.

How to Make Chicken Pot Pie with Biscuits

  1. Spray a 9×13-inch casserole dish. Set aside.
  2. Season the chicken with salt and pepper, and place in a large pot. Add chicken broth and simmer gently.
  3. Cook the chicken until it’s fully cooked and no longer pink in the center. The internal temperature should reach 165°F using an instant read thermometer.
  4. Remove the chicken from the pan, saving the broth. Shred chicken and set aside.
  5. In a large skillet, melt the butter over medium heat. Add the carrots, celery, and onions and cook until softened.
  6. Add the garlic, seasonings, and Worcestershire sauce. Cook for 30 seconds, then sprinkle with flour.
  7. Cook for 2-3 minutes to remove the raw flour taste. Whisk and gradually add chicken broth to the pan, using 2-2 ½ cups and saving the rest.
  8. Whisk in the half and half gradually. If the filling is too thick, add more broth to reach the desired consistency. Taste and adjust seasonings as needed.
Shredded chicken in a dish.
Seasoned gravy in a large pan.
  1. Add the shredded chicken and frozen peas to the pan; stir until the peas are warmed through.
  2. Transfer the mixture to the pan and spread it evenly. Place the biscuit pieces over the filling, leaving some space between each piece.
  3. Bake according to the biscuit package instructions.
  4. Optional: Mix ¼ cup melted butter with ½ teaspoon garlic powder, ½ teaspoon parsley, ¼ teaspoon onion powder, and ⅛ teaspoon salt. Brush the mixture over the biscuits.
  5. Serve warm!
Chicken and vegetable filling in a baking dish.
Unbaked chicken filling and biscuits in a baking dish.

Quick Tips

Tips
  • Use your favorite biscuits! This recipe works with homemade biscuits, Cheddar Bay Biscuits, or your favorite canned biscuits. Just follow the cook time and temperature for the biscuits you use to ensure thorough cooking.

How to Store Leftovers

Refrigerator: Store leftover pot pie in an airtight container for 4 days.

Make Ahead: Prepare the filling up to 2 days ahead and store it in the refrigerator. Reheat before placing in a baking dish. Add broth or milk to thin if needed, and place the biscuits on top just before baking!

Freezer: This pot pie freezes well. When properly stored, it stays fresh for about 2 months.

Note: Some people prefer to remove the biscuits and store them separately from the chicken filling. That works well.

Top down view of chicken casserole with garlic butter biscuits.

Frequently Asked Questions

Absolutely! Heavy cream can be used as a substitute for half-and-half for a richer and creamier consistency in your pot pie. However, keep in mind that heavy cream has a higher fat content, which can change the texture slightly.

If desired, you can dilute the heavy cream with water to mimic the lighter consistency of half-and-half; simply mix three parts of heavy cream with one part water.

Certainly! Rotisserie chicken is a great time-saver and adds a depth of flavor. Simply shred the cooked rotisserie chicken into bite-sized pieces and use it in place of the chicken breasts.

Keep in mind that since the rotisserie chicken is already cooked, you’ll still need to add chicken broth to make the filling.

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Close up view of chicken pot pie in a casserole dish.

Chicken Pot Pie with Biscuits

5 from 4 votes
Print Pin
Author: Kimberly
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 Servings

Ingredients

Pot Pie:

  • 1 to 1 ½ pounds boneless skinless chicken breasts
  • Salt and pepper, to taste (to season chicken and the filling)
  • 3 cups low-sodium chicken broth
  • ¼ cup unsalted butter
  • ½ cup carrots, peeled and diced small
  • ½ cup celery, finely chopped
  • ½ cup white onion, diced
  • 3 garlic cloves, minced
  • ½ teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • cup all-purpose flour
  • ½ cup half and half
  • 1 cup frozen peas
  • 10 canned biscuits, regular sized; quartered

Optional Garlic Butter:

  • ¼ cup unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon parsley
  • ¼ teaspoon onion powder
  • teaspoon salt

Instructions
 

  • Spray a 9×13-inch casserole dish. Set aside.
  • Season the chicken with salt and pepper, and place in a large pot. Add chicken broth and simmer gently.
    1 to 1 ½ pounds boneless skinless chicken breasts
    3 cups low-sodium chicken broth
  • Cook the chicken until it's fully cooked and no longer pink in the center. The internal temperature should reach 165°F using an instant read thermometer.
  • Remove chicken from the pan, saving the broth. Shred chicken and set aside.
  • In a large skillet, melt the butter over medium heat. Add the carrots, celery, and onions and cook until softened.
    ¼ cup unsalted butter
    ½ cup carrots
    ½ cup celery
    ½ cup white onion
  • Add the garlic, seasonings, and Worcestershire sauce. Cook for 30 seconds, then sprinkle with flour.
    3 garlic cloves
    ½ teaspoon dried thyme
    Salt and pepper
    1 tablespoon Worcestershire sauce
    ⅓ cup all-purpose flour
  • Cook for 2-3 minutes to remove the raw flour taste. Whisk and gradually add chicken broth to the pan, using 2-2 ½ cups and saving the rest.
  • Whisk in the half and half gradually. If the filling is too thick, add more broth to reach the desired consistency. Taste and adjust seasonings as needed.
    ½ cup half and half
  • Add the shredded chicken and frozen peas to the pan; stir until the peas are warmed through.
    1 cup frozen peas
  • Transfer the mixture to the pan and spread it evenly. Place the biscuit pieces over the filling, leaving some space between each piece.
    10 canned biscuits
  • Bake according to the biscuit package instructions. The biscuits should be golden brown and the filling bubbly when the pot pie is ready.
  • Optional: Mix ¼ cup melted butter with ½ teaspoon garlic powder, ½ teaspoon parsley, ¼ teaspoon onion powder, and ⅛ teaspoon salt. Brush the mixture over the finished biscuits.
    ¼ cup unsalted butter
    ½ teaspoon garlic powder
    ½ teaspoon parsley
    ¼ teaspoon onion powder
    ⅛ teaspoon salt
  • Serve warm! Scroll up and see the post for storage information, tips, and FAQs.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ¼ cups of pot pie. Actual calories will vary.
*This article (recipe and photos) was updated on 2/12/24. The recipe was changed slightly to incorporate some elements of the old recipe with the recipe on our other site, More Than Meat and Potatoes.

Nutrition

Serving: 1.25cup | Calories: 370kcal | Carbohydrates: 28g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 542mg | Potassium: 516mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1934IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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3 Comments

5 from 4 votes (2 ratings without comment)

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